Summer Strawberry I-Scream

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The strawberry bushes are exploding with ripe, sweet berries. Today we harvested far more than we will be able to eat before they spoil.  To keep up with the supply, I used 4 cups of fresh strawberries and a batch of extra creamy almond milk to make dairy-free, vegan, raw ice cream.  It was bordering on a cross between ice cream and sorbet, which was a big hit with the family.  It was topped with, you guessed it, more berries!

Ingredients:
Almond Milk
1 cup almonds soaked overnight, drained & rinsed of soak water
6 cups water
6-8 dates, chopped (to insure no pits)
1 teaspoon vanilla
Strawberry I-scream
4 cups fresh picked strawberries, tops removed
1/4 to 1/3 cup raw honey, maple or agave (to taste)

Start by making a batch of almond milk.  Blend soaked almonds, dates and vanilla in the Vita-Mix until smooth.  Strain through a nut milk bag.  Reserve nut pulp to make almond flour.  Put the milk back into the Vita-Mix with half the strawberries and sweetener of your choice.   Once the mixture is creamy, add the remaining strawberries and blend briefly so some small chunks of berry remain.  Fill two ice cube trays with the strawberry cream and freeze.  Refrigerate the remaining mixture.  When the ice trays are frozen you are ready to make the ice cream.  Put one tray of frozen strawberry cream in the Vita-Mix with half the refrigerated cream and blend.  The ice cream will be a soft-serve texture.  You can repeat to make the remaining cubes and cream into more ice cream or save that mixture for tomorrow.  A half batch serves four, a full batch serves 8.  Top with fresh fruit and enjoy.

Tomorrow…Raw Strawberry Jam!

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